Coconut Milk Soup with Snow Peas and Chives
If you wish to make the soup more substantial, some chicken or cubed tofu makes a nice addition.
-In a soup pot, combine two 14 oz cans of coconut milk, 2 cups water OR chicken stock OR vegetable broth, 2 TBS freshly grated ginger, 2 cloves minced garlic, 1-2 tsp. curry paste (depending on how hot you like it), and several 2 inch strips of lime rind.
-Bring to a boil and simmer covered for 10 minutes.
-Chop up 1 bunch of carrots.
-Add to the soup and cook for 5-7 minutes.
-Stem ½ pound of snow or snap peas, then chop each pea into 2 or 3 pieces.
-Chop up ½ bunch of chives.
-Add the peas and chives to the soup.
-Cook for another 3-5 minutes or until vegetables are just tender.
-Finish the soup with the juice of 1-2 limes, 2 cloves of garlic put through a press and 2 TBS fish or soy sauce.